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Cell surface changes that advance the application of using ..:
Nerome, Shinsuke
;
Onishi, Masaya
;
Saito, Daiki
...
Food Chemistry. 315 (2020) - p. 126264 , 2020
Link:
https://doi.org/10.1016/j.foodchem.2020.126264
RT Journal T1
Cell surface changes that advance the application of using yeast as a food emulsifier
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2020.126264&Exemplar=1&LAN=DE A1 Nerome, Shinsuke A1 Onishi, Masaya A1 Saito, Daiki A1 Mizobuchi, Ayano A1 Ando, Tatsuya A1 Daira, Yui A1 Matsumoto, Azusa A1 Ojima, Yoshihiro A1 Azuma, Masayuki PB Elsevier BV YR 2020 SN 0308-8146 JF Food Chemistry VO 315 SP 126264 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2020.126264 DO https://doi.org/10.1016/j.foodchem.2020.126264 SF ELIB - SuUB Bremen
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